Chiang Mai Noodles (Khao Soi Gai) | Recipe

You know what I love cooking for big groups of people? Anything where you can throw a bunch of ingredients in one dish/pan/pot and leave it to cook. Oh, and I want it to be full of flavour and an impressive dish. Maybe that makes me a lazy cook but it is so much easier than when I try to make a number of smaller dishes (which I do sometimes love doing too). And since the savoury is cooking itself, I also have time to make dessert! So everyone is a winner, really. This recipe is my adaptation of Chiang Mai Noodles (Khao soi gai) and it turned out pretty delicious, if I do say so myself. This serves about 10 so why not try it at your next group meal, or even cook a big batch for your family and have the leftovers for lunch!

Ingredients700 grams chicken breast1 cup coconut cream425ml coconut milk1L chicken stock1/2 teaspoon tumeric3 tablespoons fish sauce1kg of a noodle of your choice (I used rice noodles)3 tablespoons red curry paste3 tablespoons brown sugar2 teaspoons of dried basil leavesSalt and pepper, to tasteDirections1. Cut up the chicken to bite sized pieces and then cook in a large pot (all of your ingredients will eventually join so make sure its big!)2. Add in all the ingredients, but the noodles and bring to a boil3. Reduce to a simmer and add the noodles. Cook for a further 10 minutes, or until the noodles are cooked.Serve it up! 3 steps and you have got yourself a delicious meal for many!